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Zambrano Y, Contardo I, Moreno MC, Bouchon P. Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product. Foods 2022; 11:foods11020198. [PMID: 35053932 PMCID: PMC8774655 DOI: 10.3390/foods11020198] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/30/2021] [Accepted: 01/02/2022] [Indexed: 12/10/2022] Open
Abstract
Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. During both processes, several structural changes occur which are linked to processing conditions, including cooking temperature, screw speed, formulation, and initial moisture content. However, a clear relationship between processing variables and the structure of pellets and expanded products has not yet been identified. Accordingly, this work aimed to study the effect of extrusion temperature (110, 135, and 150 °C) and moisture content (27, 29, and 31%) in rice-flour pellets and their microwave expansion, through a microstructural approach using micro-CT. The results showed that the lowest moisture content (27%) and the highest extrusion temperature (150 °C) led to the highest pellet volume and the highest wall thickness, which in turn led to the highest expansion after microwave heating (50 s, 800 W). Interestingly, no significant differences were observed when analyzing the ratio between the volume of the expanded products and the volume of the pellet (~2.4) when using the different processing conditions.
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Affiliation(s)
- Yadira Zambrano
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile; (Y.Z.); (I.C.); (M.C.M.)
| | - Ingrid Contardo
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile; (Y.Z.); (I.C.); (M.C.M.)
- Laboratorio de Investigación e Ingeniería Biopolímeros (BiopREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Monseñor Álvaro del Portillo 12.455, Las Condes 7620001, Chile
| | - María Carolina Moreno
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile; (Y.Z.); (I.C.); (M.C.M.)
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile; (Y.Z.); (I.C.); (M.C.M.)
- Correspondence:
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Sinaki NY, Masatcioglu MT, Paliwal J, Koksel F. Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks. Foods 2021; 11:38. [PMID: 35010164 PMCID: PMC8750491 DOI: 10.3390/foods11010038] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/09/2021] [Accepted: 12/14/2021] [Indexed: 02/07/2023] Open
Abstract
This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. Increasing temperature and moisture content during extrusion resulted in darker, crunchier and crispier products with higher expansion index (EI). Microwave heating after extrusion led to an increase in cell size and porosity of YP and RL products when qualitatively compared to extrusion alone. Additionally, extrusion followed by microwave heating resulted in extensive damage to starch granular structure and complete denaturation of proteins. Using microwave heating, as a fast and inexpensive process, following partial cooking with extrusion was demonstrated to greatly improve the physical and thermal properties of YP and RL snacks. Microwave heating following mild extrusion, instead of severe extrusion cooking alone, can potentially benefit the development of high quality nutritionally-dense expanded cellular snacks made from pulse flours.
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Affiliation(s)
- Nasibeh Y. Sinaki
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Mustafa Tugrul Masatcioglu
- Food Engineering Department, Tayfur Sokmen Campus, Hatay Mustafa Kemal University, Antakya 31034, Turkey;
| | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Filiz Koksel
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
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Lisiecka K, Wójtowicz A, Sujak A. Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/138321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Zhou R, Mitra P, Melnychenko A, Rizvi SS. Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15003] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ran Zhou
- College of Food Science and Technology Shanghai Ocean University Shanghai201306China
- State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd. Shanghai200436China
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| | - Pranabendu Mitra
- Department of Food and Nutrition University of Wisconsin‐Stout Menomonie WI54751USA
| | - Andrew Melnychenko
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| | - Syed S.H. Rizvi
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
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Arriola-Guevara E, Gudiño-García DM, Prado-Ramírez R, Mondragón-Cortez PM, Corona-González RI, Guatemala-Morales GM. Estudio de los parámetros de freído sobre las propiedades fisicoquímicas de una botana hecha de harinas de maíz, chicharo y salvado de avena. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.29718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumen El objetivo de este estudio fue evaluar el efecto de la temperatura y tiempo de freído sobre las propiedades fisicoquímicas: porcentaje de humedad, H; cambio neto de color, ΔE; contenido de grasa, G; índices de absorción, IAA; solubilidad en agua, ISA; densidad aparente, DA; y dureza, D, de un alimento frito tipo botana preparado con una mezcla de harinas de maíz nixtamalizado (HMN), harina de chícharo (HC) y salvado de avena (SA), hidratada al 47%. El estudio mostró que DA y H disminuyeron, mientras que ΔE e IAA se incrementaron con el aumento de la temperatura y el tiempo de freído. Los cambios en ISA y D resultaron estadísticamente no significativos. El análisis de componentes principales, mostró que el 83% de la variabilidad de los datos se puede explicar debido a dos componentes: temperatura (56%) y tiempo (28%). El análisis sensorial mostró que la botana elaborada a 165 °C y 198 s obtuvo mayor aceptación, resultando un alimento con alto contenido de proteína y bajo contenido de grasa.
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Affiliation(s)
| | | | - Rogelio Prado-Ramírez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México
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Castellanos-Gallo L, Galicia-García T, Estrada-Moreno I, Mendoza-Duarte M, Márquez-Meléndez R, Portillo-Arroyo B, Soto-Figueroa C, Leal-Ramos Y, Sanchez-Aldana D. Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process. Molecules 2019; 24:molecules24132430. [PMID: 31269663 PMCID: PMC6651392 DOI: 10.3390/molecules24132430] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 06/18/2019] [Accepted: 06/20/2019] [Indexed: 02/03/2023] Open
Abstract
This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the analysis of substitution degree (SD), differential scanning calorimetry (DSC), viscosity (RVA), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The snacks were expanded by extrusion and microwave oven, as a reference method. The samples were evaluated in hardness (D), expansion index (EI), apparent density (DAP), and protein content (P). Afterward, the optimized samples were evaluated by scanning electron microscopy (SEM) and resistant starch (RS). During the thermal characterization, a clear trend in the decrement in gelatinization temperatures was observed (78.35 to 63.90 °C in NS and MS respectively). The curves obtained in RVA analyses showed typical behavior of native (6.35 Pa.s) and extruded starches (2.88 Pa.s), with a significant decrease in viscosity peak. Through the analysis of FT-IR, the introduction of the functional acetyl group (stretching at a wavelength of 1735 cm−1) was corroborated. Snack samples results showed a maximum hardness in MS, with a value of 121 N, and the NS (100%) presented the highest EI value (1.41). The lowest DAP values were obtained for the MS (0.48 g/cm3, 100%) and AF (0.49 g/cm3, 100%) samples. P increased to a higher concentration of AF. In the optimum formulation, the SEM image showed that the expanded microwave sample increased the porosity and obtained an RS value of 8.2%. The formulation obtained in the present study presents high characteristics to be used in the development of a healthy snack.
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Affiliation(s)
- Lilisbet Castellanos-Gallo
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Tomás Galicia-García
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico.
| | - Iván Estrada-Moreno
- Research Center for Advanced Materials. CIMAV-Chihuahua. Miguel de Cervantes 120, Complejo Industrial Chihuahua. Chihuahua, Chih. CP. 31136. Mexico
| | - Mónica Mendoza-Duarte
- Research Center for Advanced Materials. CIMAV-Chihuahua. Miguel de Cervantes 120, Complejo Industrial Chihuahua. Chihuahua, Chih. CP. 31136. Mexico
| | - Rubén Márquez-Meléndez
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Beatriz Portillo-Arroyo
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Cesar Soto-Figueroa
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Yarely Leal-Ramos
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Daniela Sanchez-Aldana
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
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Pensamiento-Niño CA, Gómez-Aldapa CA, Hernández-Santos B, Juárez-Barrientos JM, Herman-Lara E, Martínez-Sánchez CE, Torruco-Uco JG, Rodríguez-Miranda J. Optimization and characterization of an extruded snack based on taro flour ( Colocasia esculenta L.) enriched with mango pulp ( Mangifera indica L.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4244-4255. [PMID: 30228423 PMCID: PMC6133830 DOI: 10.1007/s13197-018-3363-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2018] [Accepted: 07/30/2018] [Indexed: 11/26/2022]
Abstract
The aim of this study was to optimize and characterize an extruded snack made with taro flour and mango pulp. A central experimental design composed of the following three variables was used: mango pulp proportion (MPP = 0-10 g/100 g) in taro flour, feed moisture content (FMC = 16-30 g/100 g) and extrusion temperature (zone 4 of extruder) (T = 80-150 °C) using a single-screw extruder with a compression screw ratio of 3:1. Increasing FMC values decreased the torque, pressure, specific mechanical energy (SME), expansion index (EI), water solubility index and pH values and increased the residence time, bulk density (BD), hardness and total colour difference. Increasing T values led to a decrease in the torque, pressure, BD and hardness values, while increasing MPP values only caused a significant increase in the hardness values and β-carotene content and a decrease in the pressure value. The optimal extrusion conditions were T = 135.81 °C, FMC = 18.84 g/100 g and MPP = 7.97 g/100 g, with a desirability value of 0.772, to obtain a snack with EI = 1.52, BD = 0.66 g/cm3, hardness = 24.48 N, β-carotene content = 99.1 μg/g and SME = 428.54 J/g. The mango pulp is an available and economical source of β-carotene for the enrichment of extruded expanded taro snacks.
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Affiliation(s)
- C. A. Pensamiento-Niño
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - C. A. Gómez-Aldapa
- Área Académica de Química, Ciudad del Conocimiento, ICBI-UAEH, Carr. Pachuca-Tulancingo Km 4.5, C.P. 42184 Mineral De La Reforma, Hidalgo Mexico
| | - B. Hernández-Santos
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - J. M. Juárez-Barrientos
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - E. Herman-Lara
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - C. E. Martínez-Sánchez
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - J. G. Torruco-Uco
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
| | - J. Rodríguez-Miranda
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja S/N., Col. 5 de Mayo, C.P. 68350 Tuxtepec, Oaxaca Mexico
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8
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Rodríguez-Vidal A, Martínez-Flores HE, González Jasso E, Velázquez de la Cruz G, Ramírez-Jiménez AK, Morales-Sánchez E. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics. J Texture Stud 2017; 48:249-257. [PMID: 28573723 DOI: 10.1111/jtxs.12234] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 09/05/2016] [Accepted: 09/26/2016] [Indexed: 11/29/2022]
Abstract
The quality of extruded snacks can be affected not only by processing conditions, but also by some factors like the concentration and type of ingredients incorporated in their formulation and the working conditions used. Although the process conditions have been established with measurable textural properties, sensory qualities have not been correlated with these responses in expanded extruded snacks made with added functional ingredients. Therefore, in this study the effect of adding textured soy flour (TSF) and whole wheat flour (WWF) to refined wheat flour in the production of extruded snacks and expanded with hot air was evaluated. A response surface design using two levels with five central points was applied to obtain the best combinations of functional ingredients added, holding the parameters of the extrusion process and moisture of treatments. Some texture characteristics and sensory analysis were used as response variables, such as, hardness, fracturability, toughness, crispness, granularity, and chewiness. Likewise, the rate of expansion was evaluated. The results showed that the level of substitution of WWF, especially levels of 15%, had a significant effect on the hardness perceived by the panelist during sensory evaluation. The TSF at concentrations of ≥15%, favored the fracturability and crispness of the samples. It was found that the best expansion index was with the combination of 5% TSF and 15% WWF. Although a correlation between instrumental and sensory tests carried out on the extruded snacks expanded was not found. PRACTICAL APPLICATIONS The physical characteristics of the extruded snacks such as expansion, hardness, and density are important parameters in terms of consumer acceptability of the final product as well as their functional properties. In other words, the appearance and texture are two of the most important attributes that can be seen in snack foods. In particular, the texture can be measured by intrinsic tests: objective (instrumental) and subjective (sensory). That is because the instrumental analysis provides parameters such as firmness, brittleness, consistency, chewiness, among others, when subjected to different stress, strain, and strain rates at the snacks. Similarly, sensory analysis, allows us to see features that include mechanical attributes (concerning the reaction to the applied force), geometric attributes (concerning the shape, size, and orientation of the particles within the food), and attributes related to the perception of moisture or fat content.
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Affiliation(s)
- Arturo Rodríguez-Vidal
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco 141, Col. Colinas del Cimatario; Querétaro, Querétaro, 76090, México.,Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza, Col. República Oriente, Saltillo, Coahuila, 25280, México
| | - Héctor Eduardo Martínez-Flores
- Facultad de Quimico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia, Michoacán, 58240, México
| | - Eva González Jasso
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco 141, Col. Colinas del Cimatario; Querétaro, Querétaro, 76090, México
| | - Gonzalo Velázquez de la Cruz
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco 141, Col. Colinas del Cimatario; Querétaro, Querétaro, 76090, México
| | - Aurea K Ramírez-Jiménez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco 141, Col. Colinas del Cimatario; Querétaro, Querétaro, 76090, México
| | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco 141, Col. Colinas del Cimatario; Querétaro, Querétaro, 76090, México
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Singha P, Muthukumarappan K. Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12513] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Poonam Singha
- Department of Agricultural & Biosystems Engineering; South Dakota State University; Brookings South Dakota 57007 USA
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Estrada-Girón Y, Martínez-Preciado AH, Michel CR, Soltero JFA. Characterization of Extruded Blends of Corn and Beans (Phaseolus Vulgaris) Cultivars: Peruano and Black-Querétaro under Different Extrusion Conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.999862] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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